Roberto Costa and the team behind the hugely successful restaurant group, Macellaio RC, have now opened their fifth London site on Fitzrovia’s Store Street. As with the other Macellaio RC restaurants, the new Fitzrovia site combines both restaurant and butcher, with the renowned Fassona beef dry-aged and butchered in-house. Furthermore, at Fitzrovia, Macellaio RC’s legendary charcuterie, tartare and steak dishes are served alongside a menu of traditional Italian pizzas.
Situated on Store Street in what was once the Duke of Bedford’s filling station, the restaurant’s interiors take inspiration from its past occupation. The walls are adorned with the accessories of Roberto’s first Fiat Cinquecento as well as his favourite toy-racing track from when he was a child, and the staff are kitted out in mechanics overalls.
At the front of the restaurant is a mural of Mary Russell, Duchess of Bedford, famous as an aviator, ornithologist and for her part in the British women’s suffrage movement; here depicted driving through the original petrol station gates.
All of Roberto Costa’s restaurants focus on using the very best Italian produce, cooked simply to allow the natural flavours to shine through. The signature Fassona beef from the Piedmont region of Italy, is specially selected as it is extremely flavourful and tender.
Fassona beef is also extraordinarily low in fat and cholesterol due to the unusual hypertrophic muscle growth in the cows. As is traditional in Italy, every part of the cow is used in the restaurants, from the prime steak cuts to the bone marrow, tongue, heart, liver, tripe and brain.
Eight delicious pizzas are offered alongside the meatier dishes, and although traditional in their toppings, Roberto’s playful nature is expressed through their names. Pizzas include Jack and the Beanstalk with charcoal-grilled vegetables, tomato sauce and herb infused oil.
Another quirky pizza is the Three Little Pigs with tomato sauce, mozzarella, Parma ham and smoked Datterini tomatoes. Macellaio RC’s pizza dough is made to a secret recipe, using a blend of Italy’s finest flours mixed with naturally sparkling Ferrarelle water, creating an irresistibly light and crispy crust.
Speaking of Macellaio RC, Roberto Costa says: “Our meats and produce tell the history of people and their passions; of countrymen working in olive groves, farmers breeding quality livestock, fishermen sailing the high seas, butchers doing justice to the finest cuts of meat. Only in our restaurants can you experience this amazing story – on a plate.”
To accompany the hearty Italian fair, Roberto Costa has personally selected a wine list that represents grapes and vineyards from across his homeland.
All wines are available in magnums, with a range also by the glass and carafe, with the larger bottle size minimizing oxidization, aiding the ageing and maturation process, and creating deeply aromatic and flavourful wines.
To begin our meat fest at Macellaio RC Fitzrovia, we stepped outside our comfort zone and tried the Beef Heart which is a great stepping stone into the wonderful world of organ meats – it tastes basically like any other lean meat, and it’s extremely nutritious without having such a high mineral content that you get the “metallic” taste of liver or kidney. The heart is pan fried and served with garlic, chilli and Mediterranean herbs.
We also tried Beef Tongue which is actually more of a muscle. It’s a tasty cut of meat due to its high fat content. The tongue is boiled and served with parsley sauce. The cooking method perhaps isn’t the best to leave the tongue as tender as it was tasty.
The Bollito Croquettes is served with sweet peppers sauce and grated chocolate which adds extra dimension to these meaty morsels.
The feast of meaty flavours was a great introduction to the menu at Macellaio RC Fitzrovia.
With the pecorino and black pepper Ice Ice Baby, the dough is topped with ice before cooking. The ice cubes are placed on top of the pecorino style pizza just before it goes into the wood-fired oven to create a unique soft texture in the centre contrasting with the crispy outer crust.
For the main event, we chose the Costata Del Macellaio – the restaurant’s in-house butcher cuts the meat to order before the waiter presents the steak before cooking. The quality of the 7 – 9 weeks dry aged rib steak was clearly evident at first sight and we could wait to taste it. Vegetarians, look away now!
We had our steak cooked medium which still left the rib eye steak juicy and bursting with meaty flavour thanks to the exceptional quality of the Fassona beef. To find out more about why Fassona beef so special and oh so tasty click here to read the Macellaio RC Battersea review.
For those with a sweet tooth, we recommend keeping things Italianissimo and having the Tiramisu for dessert.
Macellaio RC Fitzrovia seats a very cosy 45 inside (best seats on the left-hand side of the restaurant nearest to the open kitchen) with a further much more spacious 40 covers available on the terrace which we think would make the perfect al fresco lunch spot in the summer.
Macellaio RC Fitzrovia is open daily – weekdays Monday through Friday for lunch between 12pm and 3pm with dinner from 5pm to 11pm. On the weekend, the restaurant is open all day from 12pm to 11pm.
Macellaio RC Fitzrovia
6 Store Street, Fitzrovia, London WC1E 7DQ
020 3848 7230